Prep Time: 10 minutes (plus overnight rest)
Cook Time: 20 minutes
Total Time: 30 minutes (plus overnight rest)
Servings: 4 persons
Key Takeaways
- These sourdough pancakes use leftover starter for zero waste
- The overnight fermentation creates extra fluffy texture
- Perfect balance of tangy and sweet flavors
- Ready in just 30 minutes of active time
Why You Need These Sourdough Pancakes in Your Life
Have you ever wondered what to do with that discarded sourdough starter? Stop throwing it away! These sourdough pancakes transform that “waste” into the most amazing breakfast treat your family will beg for.
The natural fermentation gives these pancakes an amazing lift and subtle tang that regular pancakes just can’t match. Plus, the longer fermentation makes them easier to digest than standard pancakes.
These sourdough pancakes are the perfect weekend project that feels special without being complicated. Let’s make breakfast worth waking up for!
Nutrition Comparison
| Nutrition (per serving) | Regular Pancakes | Sourdough Pancakes |
|---|---|---|
| Calories | 320 | 290 |
| Protein | 7g | 9g |
| Carbohydrates | 52g | 48g |
| Fat | 9g | 8g |
| Fiber | 1g | 3g |
| Sugar | 12g | 8g |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Active sourdough starter (discard) | 1 cup | Fed or unfed works fine |
| All-purpose flour | 1 cup | Organic preferred |
| Milk | 1 cup | Whole milk for richness |
| Eggs | 2 large | Room temperature |
| Maple syrup or honey | 2 tablespoons | Plus more for serving |
| Unsalted butter | 3 tablespoons | Melted, plus more for cooking |
| Vanilla extract | 1 teaspoon | Pure, not imitation |
| Baking soda | 1/2 teaspoon | Helps with rising |
| Salt | 1/4 teaspoon | Fine sea salt preferred |
| Fresh berries (optional) | 1 cup | Blueberries, strawberries, etc. |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large mixing bowl | For overnight batter |
| Medium mixing bowl | For mixing egg mixture |
| Whisk | For combining ingredients |
| Measuring cups and spoons | For accurate measurements |
| Large skillet or griddle | Non-stick or cast iron |
| Spatula | For flipping pancakes |
| Ladle or measuring cup | For portioning batter |
| Small bowl | For melting butter |
Possible Substitutions
- Milk: Any milk works – dairy or plant-based
- All-purpose flour: Can use 50/50 all-purpose and whole wheat
- Butter: Coconut oil or other neutral oil
- Maple syrup: Honey, agave nectar, or regular sugar
- Add-ins: Banana slices, chocolate chips, nuts, or spices
Super-Detailed Step-by-Step Instructions for Beginners
Night Before Preparation (8-12 Hours Ahead)
- Gather your overnight ingredients
- Take out your sourdough starter from the refrigerator
- Let it sit at room temperature for 30 minutes if it’s cold
- Measure out your flour and milk and have them ready
- Mix the overnight batter
- Place a large mixing bowl on your counter
- Measure 1 cup of sourdough starter and add it to the bowl
- Using a measuring cup, add 1 cup of all-purpose flour to the bowl
- Measure 1 cup of milk and pour it into the bowl
- Take a whisk and gently combine the ingredients
- Start from the center and work outward in circular motions
- Continue whisking for 1-2 minutes until no dry flour remains
- The batter should be thick but pourable, similar to thick cream
- Cover and ferment overnight
- Cover the bowl with plastic wrap, a silicone lid, or a clean kitchen towel
- Make sure the cover is secure but not airtight
- Place the bowl in a draft-free spot on your counter
- The ideal temperature is 65-75°F (18-24°C)
- Let the batter sit undisturbed for 8-12 hours
Morning Preparation (Day of Cooking)
- Check your fermented batter
- The batter should now look different – slightly expanded with small bubbles
- It may have a slight sour smell – this is good!
- Give it a gentle stir with a spoon to see the texture
- It should be thicker than the night before and have visible air pockets
- Prepare your workspace
- Gather all remaining ingredients and place them on the counter
- Take eggs out of the refrigerator 10-15 minutes before using if possible
- Set out all the tools you’ll need: whisk, spatula, measuring spoons, etc.
- Clear counter space for your mixing bowls
- Prepare the butter
- Place 3 tablespoons of unsalted butter in a microwave-safe bowl
- Microwave in 15-second intervals until just melted
- Set aside to cool slightly while preparing other ingredients
- You don’t want it too hot when adding to eggs
- Prepare the egg mixture
- Crack 2 eggs into a medium bowl (tap each egg on a flat surface, not the bowl edge)
- Use a whisk to beat the eggs until frothy (about 30 seconds of vigorous whisking)
- The eggs should increase in volume and become pale yellow
- Add 2 tablespoons maple syrup to the eggs
- Pour in 1 teaspoon vanilla extract
- Finally, add the slightly cooled melted butter
- Whisk everything together for another 30 seconds until well combined
- The mixture should be uniform in color with no streaks of egg visible
- Combine the batters
- Sprinkle 1/2 teaspoon baking soda evenly over the overnight batter
- Add 1/4 teaspoon salt, sprinkling it evenly across the surface
- Pour the egg mixture on top of the overnight batter
- Using a rubber spatula (not a whisk), gently fold the ingredients together
- To fold: scrape the spatula along the bottom of the bowl and lift up through the center
- Rotate the bowl slightly and repeat the motion
- Continue folding just until combined – about 10-15 strokes maximum
- Stop when no large streaks remain but the batter still has small lumps
- Do not overmix! This will make tough pancakes
- The batter should be thick and bubbly
- Rest the batter
- Let the combined batter rest for 10 minutes undisturbed
- This allows the baking soda to activate and the gluten to relax
- Use this time to prepare your cooking surface and toppings
- Prepare for cooking
- Place your skillet or griddle on the stove
- Set heat to medium-low (about 4 out of 10 on most stoves)
- Allow the pan to heat for 3-5 minutes
- If using cast iron, give it extra time to heat evenly
- Prepare a warm plate or baking sheet in a 200°F oven for finished pancakes
- Have a small dish of butter ready for greasing the pan
- Test the cooking surface
- Sprinkle a few drops of water on the pan surface
- If they sizzle gently and dance across the surface, it’s ready
- If they disappear immediately, the pan is too hot – lower the heat
- If they just sit there, the pan needs more time to heat
- Grease the cooking surface
- Add about 1/2 teaspoon butter to the hot surface
- Use a paper towel held with tongs to spread it evenly (be careful!)
- The butter should melt quickly but not brown immediately
- If it browns or smokes, the pan is too hot – wipe it clean, lower heat, and start again
- Pour the first pancake
- Stir the batter once gently with your spatula
- Use a 1/4 cup measuring cup or ladle to portion the batter
- Hold the cup just above the center of the cooking surface
- Pour slowly and steadily in one spot (don’t spread the batter with your utensil)
- Let the batter spread naturally into a circle about 4 inches across
- If it doesn’t spread much, your batter may be too thick (add 1-2 tbsp milk)
- If it spreads too much, your batter may be too thin (add 1-2 tbsp flour)
- Add mix-ins (optional)
- If using berries, chocolate chips, or other add-ins, sprinkle them gently on top of the wet pancake
- Do this immediately after pouring the batter
- Don’t press them in – they’ll sink slightly on their own
- Watch for cooking signs
- Set a timer for 2 minutes but watch the pancake
- Look for bubbles to form on the surface – starting at the edges and moving inward
- The edges should look set and slightly dry
- The surface should change from shiny to more matte
- These are signs it’s almost ready to flip
- Check before flipping
- Gently lift one edge with your spatula to peek underneath
- The bottom should be golden brown (not pale or dark brown)
- If too pale, give it 30 more seconds
- If too dark, reduce heat for next pancakes
- Flip the pancake
- Slide a thin spatula completely under the pancake
- In one confident motion, quickly flip the pancake over
- Try to land it in the same spot
- Don’t press down on the pancake with the spatula!
- If you’re nervous, you can use two spatulas for extra support
- Cook the second side
- Cook the second side for 1-2 minutes (about half the time of the first side)
- The second side won’t bubble like the first
- Resist the urge to flip multiple times
- If unsure if it’s done, you can peek by lifting an edge
- Remove and keep warm
- Slide the spatula under the cooked pancake and transfer to your warm plate or oven
- If stacking pancakes, place a small piece of parchment paper between them to prevent sticking
- Adjust and continue
- Wipe the pan clean with a paper towel if needed
- Add fresh butter for each new pancake
- Adjust heat as needed (if browning too quickly or too slowly)
- Repeat the process for remaining batter
- Stir the batter gently before each new pancake as it may settle
- Serve your pancakes
- Serve pancakes while still warm, 3-4 per person
- Top with extra butter, maple syrup, fresh fruit, or yogurt
- For a fancy presentation, dust with powdered sugar or add a dollop of whipped cream
Troubleshooting: Pancake Problems Solved
Pancakes are too thick
- Add a tablespoon or two of milk to thin the batter
- Remember that sourdough batter thickens as it sits
- Stir gently before making each new pancake
Pancakes are too thin
- Add 1-2 tablespoons of flour
- Let the batter rest 5 minutes before trying again
- Make sure you measured ingredients precisely
Pancakes aren’t rising properly
- Check that your baking soda is fresh (test by putting a pinch in vinegar – it should fizz)
- Make sure your sourdough starter was active (should have bubbles)
- Don’t overmix the batter – gentle folding preserves air bubbles
- The pan might be too hot – lower the heat
Pancakes are burning
- Lower the heat – medium-low is often better than medium
- Clean the pan between batches and add fresh butter
- Don’t walk away from the stove – pancakes cook quickly!
- Your pan might heat unevenly – rotate it or try a different pan
Pancakes are gummy inside
- Cook them longer at a lower temperature
- Make sure the bubbles pop before flipping
- The batter might be too thick – thin it slightly with milk
- Check that your batter isn’t overmixed
Batter is hard to pour
- If your batter becomes too thick after resting, add milk 1 tablespoon at a time
- Stir gently until it reaches pourable consistency
Uneven browning
- Your cooking surface might have hot spots – rotate the pan occasionally
- Make sure your pan is fully preheated before starting
- Try a thicker-bottomed pan like cast iron for more even heat
Variations & Substitutions
Whole Grain Sourdough Pancakes
Replace half the all-purpose flour with whole wheat, spelt, or rye flour for a nuttier flavor and extra nutrition. If you’re looking for creative ways to use different flours, check out these breakfast makeover ideas for inspiration.
Gluten-Free Option
Use a 1:1 gluten-free flour blend and ensure your sourdough starter is also gluten-free. Rice flour or buckwheat flour can work well.
Vegan Sourdough Pancakes
Replace milk with plant milk, eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons warm water, let sit for 10 minutes until gel-like), and butter with coconut oil or vegan butter.
Seasonal Variations
- Fall: Add 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 cup diced apples
- Summer: Fold in 1/2 cup fresh berries or diced peaches
- Winter: Add 1 tablespoon orange zest and 1/4 cup dried cranberries
- Spring: Mix in 2 teaspoons lemon zest and 1 tablespoon poppy seeds
For a quick shortcut when you’re in a hurry, you might appreciate these 3-ingredient pumpkin pancakes as an alternative.
Storage & Reheating
Refrigerator Storage
- Let pancakes cool completely on a wire rack (about 30 minutes)
- Store in an airtight container for up to 3 days
- Place parchment paper between layers to prevent sticking
- Keep away from strong-smelling foods as pancakes absorb odors
Freezer Storage
- Cool pancakes completely
- Freeze in a single layer on a baking sheet for 1-2 hours until solid
- Transfer to a freezer bag or container with parchment between layers
- Press out excess air before sealing
- Label with the date – they’ll keep up to 3 months
- For easy portioning, place parchment paper between pancakes
Reheating Methods
- Toaster: Pop frozen pancakes directly in the toaster on a medium setting for quick crisping
- Microwave: Place 2 pancakes on a microwave-safe plate and heat for 30 seconds, then 10-second intervals until warm
- Oven: Preheat to 350°F, place pancakes in a single layer on a baking sheet, cover with foil, and heat for 5-10 minutes
- Skillet: Heat a pan over low heat, add a tiny bit of butter, and warm pancakes for 1-2 minutes per side
Safety Notes & Tips
- The overnight fermentation is safe at room temperature due to the acidity of the sourdough
- Always wash hands before handling food and after touching raw eggs
- Keep your work surface clean and sanitized
- Use separate utensils for raw egg mixture and cooked pancakes
- Ensure pancakes reach 165°F in the center when cooking
- If you’re new to making pancakes, try these Dutch mini pancakes (poffertjes) for a fun and easier starting point.
Pro Tips for Perfect Pancakes
- Don’t rush the flip! Wait until bubbles form on top and pop before turning
- A thin spatula makes flipping easier – plastic for non-stick pans, metal for cast iron
- Rest the batter 10 minutes after adding baking soda for maximum fluffiness
- Keep cooked pancakes warm in a 200°F oven while making the rest
- For extra tang, use a more mature sourdough starter (one that hasn’t been fed in 12+ hours)
- For milder flavor, use a younger starter (recently fed, within 4-8 hours)
- The first pancake is often a “test pancake” – adjust heat as needed after this one
- For extra-fluffy pancakes, separate eggs and whip whites until soft peaks form, then fold in
- Preheat serving plates in the oven so pancakes stay warm longer on the table
- If making pancakes for a crowd, set up a warming station with the oven at 200°F
Now you’ve mastered the art of sourdough pancakes! Make a double batch next time—they’re just as good the next day.
